Tequila Lime Chicken {Applebee's Copycat}
This Tequila Lime Chicken is inspired by Applebee's Fiesta Lime Chicken. It's a tasty Tex Mex dinner idea that’s great for meal prep!
Servings: 4 servings
Calories: 477kcal
Ingredients
- 4 chicken breast cutlets (or 2 chicken breasts sliced in half lengthwise)
- 1 tbsp olive oil
- 2 tbsp lime juice
- 2 tbsp tequila
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp salt
- 2 cloves garlic, minced
- 1/2 cup shredded tex mex cheese
Tex Mex rice
- 1 cup dry white rice
- 2 cups chicken broth
- 1 tsp butter or olive oil
- 1 tbsp chili powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 pinch salt
Options for topping
- Pico de gallo or salsa
- Chopped cilantro
- Jalapeno slices
- Tortilla strips
Instructions
- Preheat oven to 425 F.
- Mix olive oil, lime juice, tequila, chili powder, cumin, salt and garlic in a large bowl then add chicken cutlets. Let chicken marinate for 15-20 minutes. Meanwhile, make rice by adding all ingredients under the rice heading to a rice cooker, cooking until liquid has absorbed.
- When chicken is ready to cook, add to a parchment-lined baking sheet and bake for 10 minutes. While chicken is cooking, prep toppings.
- Remove chicken from oven and top with grated cheese, then bake another 5 minutes until cheese is melted and chicken is fully cooked.
- Top chicken with toppings of choice and serve with rice. Enjoy!
Video
Notes
For a non-alcoholic version, swap out the tequila for equal parts water or lime juice.
Get creative with your toppings and add on some corn, hot sauce or sour cream.
Store the leftovers in the fridge for 3-5 days. Reheat in the microwave or the oven for 25-30 minutes at 350° F.
Freeze this dish for up to 3 months. Defrost in the fridge overnight then reheat as normal.
Nutrition
Calories: 477kcal | Carbohydrates: 42g | Protein: 32g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 89mg | Sodium: 1305mg | Potassium: 684mg | Fiber: 2g | Vitamin A: 1485IU | Vitamin C: 11.8mg | Calcium: 148mg | Iron: 2.5mg